More than any other food in Cuban cuisine, black beans form the heart of the Cuban kitchen. They are the very essence of Cuban home-cooking and comfort food.
It’s curious that we can feel so connected to our past and our culture through the things we eat. Food serves as an expression of cultural identity and in that way, can nourish us on a very personal level. I’ve been wanting to post a recipe for Cuban Black Beans AKA Frijoles Negros for a long time, but I wanted to make sure I did the iconic dish justice before sharing a recipe with you. So, I waited until I developed one that was just right…and easy too. This recipe for Slow Cooker Cuban Black Beans – Frijoles Negros is now tested, retested, and ready. It’s a simple and delicious one based on my Cuban grandmother’s recipe. It makes a truly perfect pot of Cuban Black Beans that is reminiscent of the ones I grew up eating and still enjoy today.
My Cuban roots come from my father’s side of the family. My paternal grandmother, my Abuela (who was born in Spain and raised in Cuba), was a stern, no-nonsense type of woman…the type that wouldn’t allow kids on her nice sofa. She kept it covered in plastic, so I suppose I wasn’t missing out on much. The plastic didn’t exactly scream comfort and if given a choice, I preferred not to sit on furniture that I could potentially stick to.
I was a very sensitive child and while I remember often wishing abuela was softer and more affectionate, I learned to appreciate her for being intensely hardworking, persistent, and extremely talented. She could sew like no one I’ve ever met and even designed and made countless ball gowns for fancy Mardi Gras balls while living in New Orleans in the late 1960’s. She was also an outstanding cook, making some of the best Cuban food I have ever eaten, even to this day. I most remember her homemade Cuban ham croquettes, malanga fritters, and her amazing Cuban Black Beans.
Abuela always made her black beans in an old-style pressure cooker. I’ve made them that way several times in the past, but always wanted to develop a slow cooker version…partly because I always fear the pressure cooker is going to explode (am I the only one with this phobia?). Maybe I should invest in an Instant Pot. Anyway, last week, my slow cooker black bean trials began. I used the same ingredients that my grandmother did – small black beans, olive oil, onion, green pepper, garlic, herbs & spices, and vinegar. After a couple of tweaks, I found just the right balance of flavors for my slow cooker version.
Most Cuban black bean recipes that I’ve seen require cooking the vegetables and herbs/spices in olive oil and adding this sofrito to the beans toward the end of their cooking time once the beans have softened. I found that adding the sofrito to the uncooked beans at the start of the cooking time in the slow cooker works just as well and creates a “set it and forget it” process that is so helpful with our busy lives. An added bonus – your house will smell amazing all day as the beans slowly work their magic.
Once the beans have softened after about 6 hours, a cup of beans is removed and mashed up a little to help thicken the beans to the right consistency. Lastly, a bit of vinegar and sugar are added in. This last step is important in capturing the authenticity of this dish, so please don’t skip it.
These Slow Cooker Cuban Black Beans are delicious the day they are made. But, they will be a bit on the “soupy” side. My husband happens to prefer his beans this way. I, on the other hand, prefer mine creamy and slightly thickened, as they are typically served in Cuban restaurants. So, if you are able to plan ahead, I highly recommend making these a day before you plan on eating them. They will be creamier and have deeper flavor.
Cuban Black Beans are typically served over rice as a side dish to accompany any number of items, from shredded pork to thinly sliced chicken cutlets or steak. This versatile side dish is enjoyed year-round and is a staple of the everyday Cuban table. However, it is also special enough to be included in holiday meals and other celebrations.
If you enjoy Cuban food or are a fan of beans, I encourage you to try these Slow Cooker Cuban Black Beans – Frijoles Negros. This is one of those recipes that I’ve been so very excited about sharing since it turned out even better than I anticipated and it is incredibly easy. They might just have you doing a Cuban Cha-Cha once you taste them. Enjoy!
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Slow Cooker Cuban Black Beans – Frijoles Negros
A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day…a perfect make-ahead meal.
- 14-16 ounce bag uncooked, dry black beans (I used Goya brand black beans (14 oz bag))
- 6-7 cups water ((6 cups for 14 oz beans & 7 cups for 16 oz beans))
- 1/4 cup Extra-Virgin Olive Oil
- 1 large green bell pepper, ribs & seeds removed and chopped small
- 1 large yellow onion, chopped small
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 large bay leaf (or 2 small ones)
- 2 garlic cloves, minced
- 3 teaspoons salt
- 1 1/2 Tablespoons White Vinegar or Apple Cider Vinegar
- 1 teaspoon granulated sugar
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Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
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In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
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Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
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Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
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Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
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Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
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Serve over rice.
Make sure you use fresh beans. Old beans will not soften, even after many hours of cooking.
Slow cookers vary in how quickly they cook. Mine cooks these beans in 6 hours, but it may take an extra hour or so in different cookers.
These beans are even better and have a creamier consistency one day after cooking. Store in the refrigerator for up to 5 days and reheat in the microwave until warm.
These freeze well tightly covered.
These turned out great. I’m so glad I finally have a good black bean recipe, and the fact that they’re made in the slow cooker is a bonus. I like them best on the second day, too.
I love them too. It’s a good one to have in your meal rotation!
I enjoythe anticipation of a slow cooker meal, and look forward to trying your recipe. However, sometimes I just need to get dinner on the table, and I find my electric pressure is perfectly safe. A good investment!
Hi Janice. I may have to invest in one. I have only used the old-style stove-top pressure cooker. If you make this recipe in your electric one, please send me instructions 🙂
Hi Blabca,
These sound Anazi g, I have a Tupperware Pressure Cookwr, I would Love to tey this recipe in, woukd the spices atay the same?
Can I do this recipe in a high setting for 3-4 hours instead?
Hi. I haven’t cooked these beans on my slow cooker’s high setting yet. Usually, the high setting on slow cookers decreases cooking time by about 2 hours. Every slow cooker is a bit different (mine runs very hot), To test this recipe using the high setting, I would say maybe to start with 4 hours and increase the time from there, if needed. Please let me know how it goes. By the way, we had these for dinner twice this week. We make them all the time. Hope you like them! 🙂
Delicious and easy black beans! My family is Cuban and these taste the most authentic out of other black bean recipes I have found. They had so much flavor… I was shocked when I took the first taste! If you like having leftovers, this meal is a great choice. I had leftovers for a week! Highly recommend.
I have been looking for a good Cuban black bean recipe for a while now. I couldn’t find one that my family would like for me to make again. Until…I made Blancas heaven sent Cuban Black Bean Recipe. These beans were absolutely delicious. My family and I felt like we were eating at a Cuban Restaurant. Hands down the best Cuban black beans I have ever eaten. Plus they are made in the slow cooker. So great! It took 8 hours to cook them on low setting. So yes the cooking time depends on everyones slow cooker. 👏👏
Thanks for the comment, Luz 🙂 I’m so glad you and the family liked them so much! A good recipe to add to your busy weeknight meals. xo
Is it necessary to soak the beans for 8 hours as you do for red beans?
Hi Charlie. It is not necessary to soak the beans prior. I never soak mine. I just rinse and cook. They will take between 6-8 hours on the low slow cooker setting. The time varies depending on the heat of your slow cooker.
Thank you. I am going to make them today. Happy Thanksgiving.
I made them today too. Happy Thanksgiving to you too! I hope you like them.
Thanks so much for this terrific recipe. It’s my go-to vegan recipe, great with coconut rice, spinach and sweet potato. I’ve thrown in poblano or jalapeno when I have leftover peppers and I really like that version as well. Otherwise, I don’t change a thing.
Hi Nancy. Thanks for the feedback. I’m so glad you like them. I love that you pair it with coconut rice and veggies..a great healthy meal. Yum. I’ll have to try that!
This recipe is great! The first time I made it was in the slow cooker. The second time around, I cooked in in an Instant Pot at high pressure and it turned out just as tasty! For the Instant Pot, I sautéed the peppers and onions right in the pot and cooked the rice in a separate pot. Next, I added all ingredients to the instant pot and cooked on the “Manual” setting for 30 minutes (probably should have done 35 since the beans were just the slightest bit tough at the end). Also, want to reiterate the importance of mashing 1 cup of beans, and the addition of vinegar and sugar at the end — both of these steps make a huge difference! This has definitely become one of my go-to side dishes.
Hi Hampton! Thanks for the feedback and for the Instant Pot directions. It’s amazing to me that this meal can be fully cooked in about half an hour. I need to try it out that way 🙂
I’ve never left a comment before about a recipe, but your cuban beans are out of the world good! I could eat them everyday and the best part is my two kids love them too=) Thanks so much for sharing this recipe!
Hi Heather. Thank you for your comment. I’m happy you and your kids like the black beans so much. They’re a big hit in our house too! 🙂
I’m looking to make these this weekend, I do not see how m,any servings is this recipe?
Thank you
Hi Leslie. I would say 6-8 servings if you’re eating the beans as a side dish over rice. I hope you like them 🙂
You recommend using “fresh” dry beans, Since they come in a bag, how do you know if they are fresh? Thanks.
Hi Maria. I usually smell the bag or the beans once I open them. They should not have any smell. If you just purchased them, they are most likely ok…but if they have a strange ‘old and dusty’ smell, it’s best to buy new ones. I’ve learned this lesson from experience. Happy cooking 😉
I grew up in Miami, FL, home of the most amazing Cuban food outside of Cuba. Thank you Blanca for this fantastic recipe! I made it today and it reminded me of home. Absolutely wonderful! This will be my new go to recipe for black beans. Easy and delicious!
Hi Heather. I’m so happy they brought you memories of home. We make them weekly at our house and never get tired of them. Thank you for letting me know. Enjoy 🙂
Can I leave out the sugar in this recipe? Or is there another substitute I can use like coconut sugar? Thank u
Hi Elizabeth. I haven’t tried adding other sugars, but I’m sure coconut sugar could work too 🙂
Hello! Are there any recommended methods for stovetop cooking? I don’t have a crock pot or instant pot, but I really want to make these beans!
Hi Emily. Yes, you can cook these on your stovetop. Bring the beans to a boil (with 2 teaspoons salt) and then cook on medium-low (at a gentle bubble) until softened. It should take close to 2 hours. You may need to add more water halfway through if too much has evaporated. Cook them partially covered. When the beans are close to being done, follow steps 2 & 3 using a skillet and then add to the beans and continue cooking for another 20-30 min. Don’t forget step 6 at the end. fyi – total salt is 3 teaspoons (2 teaspoons added to the beans/water and 1 teaspoon to the olive oil/vegetable mixture). Feel free to make them a day ahead. They are even better on day 2 🙂
Just made these for the first time! I had to go closer to seven hours on my slow cooker. Came out great. Thanks for the recipe.
Made these for dinner tonight! Because of “quarantine,” I used frozen red peppers and frozen yellow onions, both chunkily chopped. I never put in as much salt as a recipe calls for due to blood pressure, but gosh these are tasty! Just plunked them over some brown rice and BOOM dinner! Thanks for an easy slow cooker/Crock Pot recipe – and for helping our house smell delicious all day long!
Hi Yvonne. So happy you liked these beans. They’re the most popular recipe on the blog! Thank you for taking the time to send a comment. xo
These were really delicious, thank you. I did cook them on “high” in the crockpot (as you noted above) and they turned out well. We served with rice and marinated chicken.
Hi Christie! I’m so happy you liked them! Thank you for letting me know 🙂
I grew up in Miami so I had these beans often at restaurants but we are not Cuban so my mom didn’t know how to replicate them at home. Eating these takes me back to my childhood!
I’m starting my second semester of nursing school next week so I made a double batch of beans to keep in the freezer to help get us through the next few hectic months! Thank you so much for sharing this recipe!
Hi Elizabeth! So happy you liked them and that they bring you memories of your childhood! They store very well in the freezer, so it’s a great idea to freeze them for busy days. Best of luck in nursing school! I’m a nurse too 😉 xo
This is without a doubt the BEST Cuban black bean recipe. We are so happy to have discovered it so that we no longer have to rely on the canned stuff! The only change I plan to make is to attempt it in the instant pot. We just bought one and decided to try a new Cuban black bean recipe that had instant pot instructions. It was good, but really only solidified in my mind that I never want to make any Cuban black beans but THESE from now on! The only thing I plan to change about this recipe going forward is the water ratio. 7 cups was way too much for 1 lb of beans if you like them thick and creamy right off the bat. So next time I plan to do what I did with the last bean recipe I tried and that is to use 5 cups of water for 1 lb of beans and then I’ll cook them on high in the instant pot for 50 minutes. Sooooooooooooo good! Thank you, thank you, thank you 🙂
Hi Kaily,
Thanks for letting me know how much you liked these beans (my family loves them too)! They are VERY popular on the blog 🙂 and they do work well in the instant pot!
Blanca
These are the best Cuban slow cooker beans I’ve ever made, and I’ve tried several recipes. Perfect proportion of flavors. Tastes just like some of my favorite Cuban places when I lived in Tampa! I cooked them on high for about 6-7 hours to get them extra soft (my slow cooker refuses to fully cook legumes unless I put it on the high setting). Thank you!
So happy you loved them, Mariah! We make them ALL the time 🙂
This looks so amazing!! I put my beans to soak for the night and came upstairs to go to bed and look for a good black bean recipe for tomorrow. I really want to make your recipe… do you think i should ould go back downstairs and take the beans out of the water so they don’t plump up?
Hi Rosie. I think they would be ok either way. I don’t usually soak them because I find it isn’t necessary, but I don’t think it would affect them. I hope you enjoy them 🙂
I’m so glad I came across your recipe. The recipe I have was given to me by a Cuban friend of mine, but it is done in a pressure cooker which I have since gotten rid of. I can’t wait to try these in the slow cooker.
Hi Gail! I hope you love this recipe as much as my family and I do! Happy cooking 🙂
Hello, I am curious why the vinegar and sugar are added to the recipe? Does it change the taste, or texture?
Hello! Yes, the vinegar and sugar add a very distinctive flavor to these Cuban black beans. The taste is not the same without these ingredients 😉
Thank you for this recipe. It brought back memories of a dear friend of mine (who has since passed) making me Cuban beans. The next time I attempt I will probably use less water because I don’t like my beans soupy and even mashing some didn’t help enough. The flavor is fantastic though.
My family loves these beans. They will not accept any other beans even from restaurants. This is the easiest process that gives the best results. Since finding this recipe, I have made them twice a week… we basically always have a supply in the house. I have never cooked beans in my life other than from a can. If you need some black beans this is a game changer. Easy, delicious and good price compared to the canned beans.
I’m making this recipe today. What size slow cooker did you use?
I think mine is at least a 10 quart, but it would work fine in a smaller one too
Im Cuban and never learned how my grandma made black beans. This is the best recipe ever. I did 3 hours on low then 3 on high. I will always use your recipe from now on. No more black beans in a can for me.
Hello can you please tell me how many quantities this recipe makes ?? I am wondering if I need to double it since I am having guests over. Any suggestions?
She said above 6 to 8 if serving as a side d8sh
This is my go to and constantly on rotation for myself and family parties!!
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